BBQ Salmon with Dill & Caper Sauce
Serves 4
Ingredients
- ½ cup (125g) S&W Whole Egg Mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon parsley
- 2 tablespoons capers
- 2 tablespoons dill
- Ground black pepper
- 4 x 200g salmon fillets
- 2 tablespoons olive oil
- 2 bunches asparagus
- 50g rocket
Instructions
- Dill & Caper Sauce. In a bowl, gradually beat
S&W Whole Egg Mayonnaise and lemon juice together with a spoon. Stir in finely chopped parsley, capers, dill and pepper. Cover and set aside. - Salmon. Brush salmon fillets with 1 tablespoon oil & cook on BBQ or grill for 2-3 mins each side. Set aside. Toss asparagus in remaining oil & cook, turning occasionally for 2-3 minutes. Arrange rocket and asparagus on 4 plates. Top with salmon. Serve with dill & caper sauce.